Comments on: Italian Lemon Ricotta Cake https://www.closetcooking.com/italian-lemon-ricotta-cake/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Wed, 29 Oct 2025 10:58:40 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: kevin https://www.closetcooking.com/italian-lemon-ricotta-cake/#comment-195833 Wed, 29 Oct 2025 10:58:40 +0000 https://www.closetcooking.com/?p=84672#comment-195833 In reply to Donna M Deering.

Yes! This cake freezes well! Enjoy!

]]> By: Donna M Deering https://www.closetcooking.com/italian-lemon-ricotta-cake/#comment-195575 Mon, 27 Oct 2025 18:17:18 +0000 https://www.closetcooking.com/?p=84672#comment-195575 can I pre-make and freeze for a few weeks?

]]> By: Italy Meets America: 12 Creative Takes on Tiramisu and 10 Irresistible Ricotta Desserts https://www.closetcooking.com/italian-lemon-ricotta-cake/#comment-173759 Sat, 31 May 2025 16:30:35 +0000 https://www.closetcooking.com/?p=84672#comment-173759 […] © Closet Cooking […]

]]> By: Lori https://www.closetcooking.com/italian-lemon-ricotta-cake/#comment-169284 Tue, 08 Apr 2025 09:50:10 +0000 https://www.closetcooking.com/?p=84672#comment-169284 I really want to make a ricotta cake like this, I love the consistency but I’m not a giant fan of lemon. Or really any citrus flavor. Can you suggest a good alternative?

]]> By: Donna Reichle https://www.closetcooking.com/italian-lemon-ricotta-cake/#comment-165337 Sun, 16 Feb 2025 17:06:54 +0000 https://www.closetcooking.com/?p=84672#comment-165337 I made this today. It came together easily, and I made it exactly according to the posted directions and ingredients. It did take about 50 minutes total to set up in the middle. My husband and I had a slice of it while still warm, and it was delicious. My husband loved it. I do think it would be amazing with some berries.

]]> By: Essie https://www.closetcooking.com/italian-lemon-ricotta-cake/#comment-161334 Tue, 26 Nov 2024 19:28:02 +0000 https://www.closetcooking.com/?p=84672#comment-161334 I’ve never baked a cake like this. There is no information on whether to add flour all at once or how long to mix after adding it. The texture was unusually thick and after baking halfway, when I turned it in the oven it was very liquid.
It’s browned on top now after 35 minutes but not cooked through. Still liquid in the middle. My oven isn’t usually overly hot, but I turned the temperature down 5 degrees at first and now will continue at 25 degrees lower. I hope it doesn’t burn before the center is done!
After an extra 10 minutes and cake is quite brown and cracked but still not cooked in the center.
At 50 minutes, I turned off the oven and left it in for another 5 minutes when it tested done. The bottom and sides are over-done and dry.
I’m not sure what happened.
The flavor is great.

]]> By: kevin https://www.closetcooking.com/italian-lemon-ricotta-cake/#comment-149220 Tue, 07 May 2024 14:46:26 +0000 https://www.closetcooking.com/?p=84672#comment-149220 In reply to RS Mallory.

A lemon drizzle would be amazing on this!

]]> By: Sabrina https://www.closetcooking.com/italian-lemon-ricotta-cake/#comment-149203 Tue, 07 May 2024 00:24:09 +0000 https://www.closetcooking.com/?p=84672#comment-149203 gorgeous cake, and lemon is one of my favorites too, thank you!

]]> By: RS Mallory https://www.closetcooking.com/italian-lemon-ricotta-cake/#comment-149196 Mon, 06 May 2024 20:44:34 +0000 https://www.closetcooking.com/?p=84672#comment-149196 This is a delightfully light and delicious Italian treat. I always squeeze fresh lemons and put a little more (because I love lemon) AND make a lemon drizzle (confectionery sugar and fresh lemon juice to simmer and thicken) on top of the cake. You can punch holes in it to seep in or just let it sit on top 🙂

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